Low-fat Banana Bread
2 large or 3 small very ripe bananas (about 1 cup mashed bananas)
½ cup sugar (I use raw sugar.)
¼ cup applesauce (I have substituted ¼ cup of extra mashed banana or apple butter when I don’t have applesauce. I can’t taste the difference.)
¼ cup canola oil
2 tablespoons molasses
2 cups all-purpose flour (I have substituted 1 cup of whole wheat flour.)
¾ tsp. baking soda
1 tsp. ground cinnamon
¼ teaspoon ground nutmeg (or grated fresh)
1 cup coarsely chopped walnuts (optional)
½ tsp. salt
Preheat oven to 350. Lightly grease a 9x5 baking loaf pan.
In a large mixing bowl, mash the bananas really, really well. Add sugar, applesauce, oil and molasses, whisking briskly to incorporate.
Sift in flour, baking soda, spices and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Mix in chopped nuts if you want to include them. Don’t over mix.
Transfer the batter to the prepared pan and bake 45 to 50 minuets. The top should be lightly browned and a knife inserted through the center should come out clean.
Remove from oven and invert onto a cooling rack; flip the bread right side up and let cool.
Whole Grain Carrot and Apple Muffins
2 cups whole wheat flour
3/4 cup sugar
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups grated carrots
1/2 cup currants
1/2 cup pecans, chopped
1/2 cup unsweetened coconut
1 apple or pear, chopped small
1/4 cup old-fashioned oats
1 stick Earth Balance, melted
1/4 cup unsweetened applesauce
2 teaspoons vanilla
2 tablespoons ground flax seed
6 tablespoons water
2 tablespoons soy milk, if needed
Preheat oven to 350 degrees F with rack positioned in the center of the oven. Spray a muffin pan with cooking spray or line with muffin cups.
Sift the flour, sugar, baking soda, cinnamon and salt into a mixing bowl. Stir in the carrots, currants, pecans, coconut, diced apple or pear, and oats.
In another bowl, combine the Earth Balance, applesauce, vanilla, flax and water. Whisk until smooth.
Add wet mixture to flour mixture and stir until just blended. The batter will be very thick, almost like oatmeal cookie dough, but you can add a couple tablespoons of soymilk if you need to.
Divide the batter evenly among the muffin cups. Bake until the muffins are firm to the touch and a toothpick comes out clean, about 30 minutes.
Let cool for 5 minutes in the pan and then carefully remove them to continue cooling. They hold together very well, so removing them should be easy.